Our Menu

Creamy chickpea blend with tahini and lemon.

Smoky roasted aubergine with tahini, yogurt, and lemon.

Stuffed with rice, tomatoes, onions, and parsley, slow-cooked in lemon and olive oil.

Smoky roasted aubergine with mixed greens, tomatoes, and pomegranate, drizzled with olive oil and pomegranate sauce.

Grated beetroot with yogurt and tahini, garnished with pistachios.

Spicy roasted red pepper purée with walnuts, tahini, and breadcrumbs, topped with pomegranate sauce.

Yogurt, bulgur, and mixed nuts, finished with olive oil and fresh mint.

Cucumber, mint, and garlic in creamy yogurt, drizzled with olive oil.

Baby prawns on greens with prawn cocktail sauce.

A selection of 5 cold starters, served with fresh bread.

Hummus topped with braised beef fillet and pine nuts.

Crispy pastry filled with seasoned ground lamb, onions, and spices.

Golden pastry stuffed with fresh spinach, onions, and sumac.

Flaky pastry filled with feta cheese and herbs, baked to perfection.

Lebanon’s national dish—minced lamb and bulgur wheat, spiced and fried until crispy.

Classic kibbeh made with potatoes.

Crispy chickpea fritters, served with tahini sauce, hummus, pickles, and fresh vegetables.

Sautéed with garlic, spring onion, and pomegranate sauce.

Served with fresh tomatoes, olive oil, cucumber, and wild rocket.

Classic fried calamari.

Spicy, crispy potatoes with Aleppo chili, green pepper, coriander, and garlic.

Pan-fried king prawns with garlic, chilies, white wine sauce, and lemon.

Oven-baked camembert in a crispy pastry crust with garlic butter, honey, and chili flakes.

Fava beans, tomato, garlic, and olive oil.